Grease an 8-inch square baking pan. Sprinkle pecans evenly over bottom. Mix brown sugar and corn syrup in a 2-quart glass measure. Microwave uncovered on high 6 to 8 minutes, stirring twice, until instant-read or microwave candy thermometer registers 245°F (firm-ball stage) or a small amount dropped into very cold water forms a firm ball that does not flatten when removed from the water. Stir in butter and vanilla until butter melts. Gradually stir in evaporated milk. Microwave uncovered on high 6 to 8 minutes, stirring once after 3 minutes, until temperature of mixture returns to 245°F (firm-ball stage). Pour into pre- pared pan. Let stand until cooled to room temperature. Microwave chocolate chips in a 1 cup glass measure on high 2 to 2-1/2 minutes, stirring once until melted and smooth. Spread evenly over top. Refrigerate until chocolate is set but not hard. Cut into sixty-four 1 -inch squares. Put each square into a fluted paper candy cup if you wish. Store in an airtight container with waxed paper between layers. Refrigerate or keep in a cool, dry place up to 3 weeks. Per square: 56 cal, 0 g pro, 7 g car, 3 g fat, 3 mg chol with butter, 0 mg chol with margarine, 14 mg sod RANGETOP: Prepare baking pan as directed. Stir brown sugar and corn syrup in a 3-quart saucepan over medium heat until sugar dissolves. Continue cooking, stirring 4 or 5 times, until mixture reaches the firm-ball stage (245°F). Add remaining ingredients as directed and cook 15 to 20 minutes more until mixture returns to 245°F, stirring 4 or 5 times. Pour into pan and cool. Melt chocolate chips in a small bowl or top of double boiler set over simmering water, stirring constantly until smooth. Proceed as directed. candy 12